Ingredients
- 1 ea Pork Tenderloin Large sized if available
- 6 oz Cream Cheese
- 1 cup Shredded Cheese I like sharp cheddar here
- 3 ea Jalapeno Peppers Chopped. Seeds removed if less heat desired.
- 3/4 cup Bacon crumbles
- 1 tbs Chili Powder
- 10 ea Slices of bacon You may need more depending on size of tenderloin
Instructions
- Gather your ingredients and set the smoker for 275 degrees, indirect. I used apple and cherry wood for this smoke.
- Combine chopped jalapenos with cream cheese, bacon crumbles, shredded cheese, and chili powder. Mix well.
- Slice the tenderloin to maximize the stuffing volume (yes, that is a technical term), but don't pierce the other side or ends.
- Stuff tenderloin with the mixture, wrap with bacon, and use toothpicks as necessary.
- Smoke until internal temperature is at 165 (around 3 hours) and then let rest prior to slicing.
- Slice, serve, and enjoy!
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